Protein Swap | Paleo: Quick Salmon & Veggie ‘Rice’
with Crunchy Pepitas & Lime
Cooking time
10 minutes
Servings
2/4
Calories
430 /serving
The plan is to keep the numbers low. This easygoing meal weighs in around 430 calories, and what’s more, you only need one pan to make it. Fine grains of cauliflower work like rice in a paella to build a foundation for fish and veggies. Keep your zucchini and roasted peppers chopped finely to create a close match for texture. Drop in garlicky salmon to sear, and enjoy a flavourscape of Mexican-themed spices, pepitas and lime.
We will send you:
- 2 Sustainably-raised Atlantic salmon fillets (BAP-certified)
- 15ml Minced garlic
- 300g Cauliflower ‘rice’ (chopped cauliflower)
- 1 Lime
- 1 Green zucchini
- 2 Roasted peppers
- 25g Roasted pepitas (pumpkin seeds)
- 6g America Latina spices (spices, garlic, sea salt, onion, dried tomatoes, ancho chili pepper, red bell pepper, green bell pepper, white sesame seeds, sunflower oil)
Contains: Salmon, Sesame
You will need:
Large pan
Oil
Salt & pepper (S&P)
Medium pan
Basting brush
Total Fat
25 g
Saturated Fat
5 g
Sodium
540 mg
Total Carb
20 g
Sugars
5 g
Protein
35 g
Fibre
7 g
Preparation
Mise en place
Small-dice the zucchini and roasted peppers. Halve the lime; juice ½ and quarter the remaining ½.
Sauté the vegetables
In a large pan, heat a drizzle of oil on medium. Add ½ the garlic and sauté, 30 sec. to 1 min., until fragrant. Add the zucchini and sauté, 2 to 3 min., until beginning to soften; season with ⅓ of the spices and S&P. Increase the heat to medium-high. Add the cauliflower rice and sauté, 3 to 4 min., until partially cooked. Add the roasted peppers and S&P. Sauté, 3 to 4 min., until the vegetables have softened.
Prepare the salmon & glaze
Meanwhile, pat the salmon dry with paper towel. In a medium bowl, combine the lime juice, remaining garlic and spices, and S&P.
Cook the salmon
In a medium pan, heat a drizzle of oil on medium-high. Add the salmon* and cook, brushing with the glaze, 2 to 3 min. per side, until browned and cooked as desired.
Plate your dish
Divide the vegetables and salmon between your plates. Garnish with the pepitas and lime wedges. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
